In a large cast-iron pot over medium-high heat, add the oil. Once sizzling hot, add the chicken pieces skin-side down. Brown the chicken on one side and turn to brown the other side. Remove the chicken to a platter and keep warm.

To the pot, add the onions, bell peppers, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic and parsley, and sauté until combined. Add the sausage and sauté just until it begins to brown. Add 1 cup of stock to the mixture and scrape the bottom of the skillet to loosen the brown bits of flavor. Add the chicken back to the pot.

Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable mixture. Add the smoked turkey necks, if using. Season with cayenne pepper and stir to combine. Add 1½ cups of roux and stir to combine. Bring the pot to a boil and then reduce the heat to a simmer. Cover the pot and let cook for 1 hour.

Uncover and skim the surface of any excess oil. Add salt and pepper to taste. Cover the pot and simmer for 30 minutes longer.

Sample the finished gumbo and season with Cajun seasoning and hot sauce to taste.

Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops.

Notes

If you want to make roux from scratch, follow Rox's recipe here. If you want to use jarred roux, purchase Rox's Roux in these Louisiana retail locations, or buy it online at our Shop site. I like to toss a few smoked turkey necks into my gumbo pot for added smoke and flavor; this is an optional ingredient. Most Cajun folks serve cold and creamy mustard potato salad with their gumbo. Ice-cold beer and hot French bread are a given.